Charred cauliflower and coconut curry recipe | Sainsbury`s Magazine
This vegan curry recipe, with creamy coconut and charred cauliflower, will be your new Friday night favourite.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sainsburysmagazine.co.uk.
Ingredients
- 1 tbsp desiccated coconut
- 25g unsalted butter
- 1 small cauliflower (about 400g), broken into small florets
- 1 tbsp vegetable oil
- 1 onion, diced
- 2 small sweet potatoes, peeled and cut into 3cm chunks
- 4 tbsp tikka curry paste, from a 290g jar
- 1 x 400ml tin coconut milk
- 1 x 200g pack baby leaf spinach
- 1 lime, cut into wedges
- 4 mini naan breads
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